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Like mini-pumpkin pies, these charming desserts have a creamy pumpkin filling fragrant with autumn spices in a simple flaky crust.

Ingredients

Crust

1 1/4

cups all-purpose flour

1/2

cup butter, softened

1

(3-oz.) pkg. cream cheese, softened

Filling

3/4

cup firmly packed brown sugar

1/2

cup canned pumpkin

3

tablespoons half-and-half

1

teaspoon grated gingerroot

1/2

teaspoon vanilla

1

egg

Topping

1/4

cup all-purpose flour

2

tablespoons brown sugar

1

tablespoon butter, softened

Steps

1Heat oven to 350°F. In large bowl, combine all crust ingredients; beat until well blended. Shape dough into 24 (1 1/4-inch) balls. Place 1 ball in each of 24 ungreased miniature muffin cups; press in bottom and up sides of each cup, level with tops of cups.

3Bake at 350°F. for 18 to 22 minutes or until puffed and tip of knife inserted in center comes out clean. Immediately run knife around edges of cookies. Cool cookies in pans for 5 minutes. Carefully remove cookies from muffin cups; place on wire racks to cool. Cool 30 minutes or until completely cooled.

1Heat oven to 350°F. In large bowl, combine all crust ingredients; beat until well blended. Shape dough into 24 (1 1/4-inch) balls. Place 1 ball in each of 24 ungreased miniature muffin cups; press in bottom and up sides of each cup, level with tops of cups.

3Bake at 350°F. for 18 to 22 minutes or until puffed and tip of knife inserted in center comes out clean. Immediately run knife around edges of cookies. Cool cookies in pans for 5 minutes. Carefully remove cookies from muffin cups; place on wire racks to cool. Cool 30 minutes or until completely cooled.

Expert Tips

Tightly wrap unpeeled gingerroot and refrigerate it for up to three weeks, or freeze it for up to six months. Just grate the frozen gingerroot and return it to the freezer.

Use the remaining pumpkin in quick breads, muffins or pancakes.

Topped with small dollops of whipped cream, these tassies are spectacular for dessert buffets.